Vegetable Beef Soup (Print Version)
# Ingredients:
01 -
1.5 tablespoons olive oil.
02 -
500g/1 lb stewing beef, cubed.
03 -
1/2 teaspoon salt and pepper.
04 -
1 onion, chopped.
05 -
3 cloves garlic, minced.
06 -
2 celery stalks, sliced.
07 -
3 carrots, sliced.
08 -
4 tablespoons flour.
09 -
2 1/2 cups beef broth.
10 -
1 1/2 cups red wine or beer.
11 -
1.5 cups water.
12 -
2 tablespoons tomato paste.
13 -
2 bay leaves.
14 -
1 teaspoon dried thyme.
15 -
1 cup frozen peas.
16 -
2 potatoes, cubed.
17 -
1 tablespoon butter (for mushrooms).
18 -
200g mushrooms (optional).
# Instructions:
01 -
Heat oil in large pot. Season beef with salt and pepper, brown in batches until well-seared. Remove to bowl.
02 -
Saute garlic and onion 2 minutes. Add carrots and celery, cook 2 minutes until onion translucent.
03 -
Stir in flour, gradually add broth. Add wine, water, tomato paste, bay leaves, thyme and return beef to pot.
04 -
Cover and simmer gently 1 hour 15 minutes until beef is tender.
05 -
Add potatoes and peas, cook uncovered 20 minutes. Add optional mushrooms in last 5 minutes.
# Notes:
01 -
Better the next day.
02 -
Freezes well.
03 -
Can substitute wine with tomatoes and Worcestershire.